复合护色剂对多个品种苹果干制过程中褐变相关酶活性的影响

摘要

[Objective] To evaluate the inhibiting effect of compound culour-protective reagent on apple browning during the drying process.[Method] Compound colour-protective reagent was used to treat different varieties of apple slices.Apple samples were taken at three different time points,and enzymes activities in fruits were analyzed.[Result] Compound colour-protective reagent significantly increased SOD and CAT activities,and inhibited PPO and POD activities in Red Fuji,Qingnan,Gala and Guognang apple slices.[Conclusion] Compound colour-protective reagent is effective to brown inhibition in different varieties of apple slices during drying process.%[目的]评估复合护色荆对苹果干制过程中褐变的抑制效果.[方法]使用复合护色剂处理不同品种的苹果片,然后在3个不同的时间点取样检测果片中的酶活性指标.[结果]复合护色剂处理显著提高了红富士、秦冠、嘎拉和国光苹果片中的超氧化物歧化酶(SOD)和过氧化氢酶(CAT)活性,抑制了多酚氧化酶(PPO)和过氧化物酶(POD)活性.[结论]复合护色剂对多个苹果品种的干制褐变有着良好的抑制作用.